Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Reuben
A hearty deli classic with corned beef, Swiss cheese, sauerkraut, and Russian dressing.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Place the sauerkraut in a fine-mesh strainer and press firmly to remove as much excess liquid as possible. This prevents a soggy sandwich.
- 2
Heat a large skillet over medium heat. Lightly toast the corned beef slices in the dry skillet for 1-2 minutes until warmed through and fragrant, then set aside.
- 3
Spread 1.5 tbsp of Russian dressing on the unbuttered side of each slice of rye bread.
- 4
Build the sandwich: On one slice (dressing side up), layer 1 slice of Swiss cheese, the warm corned beef, the drained sauerkraut, and the second slice of Swiss cheese. Top with the other slice of bread (dressing side down).
- 5
Butter the top and bottom exterior sides of the sandwich evenly.
- 6
Grill in the skillet over medium-low heat for 4-5 minutes per side, pressing gently, until the rye bread develops a crispy, dark golden crust and the Swiss cheese is entirely melted. Slice in half and serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving685
Calories
45 g
Protein
33 g
Carbs
39 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Reuben is a Jewish-deli classic claimed by both a 1920s Omaha grocer named Reuben Kulakofsky and a New York delicatessen, and it became a national diner standard by mid-century. It is a study in contrast: salty corned beef and funky sauerkraut bound by melted Swiss and tangy Russian dressing, all pressed crisp on rye, which is why drying the kraut is non-negotiable.
Listahan note
This version presses the sauerkraut dry in a strainer before building and tucks it between two slices of Swiss so the cheese forms a moisture barrier that keeps the rye from going soggy under the kraut's brine.
Technique cues
- Pressing the sauerkraut firmly in a fine-mesh strainer removes the brine that would otherwise soak straight into the rye and ruin the crust.
- Warming the corned beef briefly in a dry skillet wakes up its fat and aroma so it is not a cold, dense slab against the hot cheese.
- Sandwiching the kraut between two slices of Swiss puts melted cheese against both pieces of bread, sealing them from the wettest filling.
Kitchen flow
- Parallel prep
- Press the kraut and warm the corned beef while the skillet heats so assembly is quick.
- Make-ahead
- Drain the kraut and mix or measure the dressing ahead; grill only at serving for a crisp crust.
- Leftover move
- Chop leftover corned beef and kraut into a hash with potatoes and a fried egg the next morning.
- Cleanup rhythm
- Wipe the buttered skillet warm so the browned butter does not set into a hard film.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
corned beef
Main protein
Purpose: Its brined, peppery richness is the backbone of the sandwich and stands up to the sour kraut.
Handling: Warm the thin slices in a dry skillet for a minute or two so they are tender and fragrant, not cold.
Adaptation: Pastrami swaps in directly for a smokier, more peppered take known as a Rachel-adjacent build.
sauerkraut
Acid and funk
Purpose: Its sour tang cuts the fatty beef and melted cheese and defines the Reuben's flavor.
Handling: Press it hard in a strainer to drive out brine before it touches the bread.
Adaptation: Drained coleslaw makes it a Rachel, trading sour funk for sweet crunch.
Swiss cheese
Melting binder
Purpose: Its mild nuttiness melts into a moisture barrier that holds the stack together.
Handling: Use two slices, one above and one below the kraut, to seal both bread faces.
Adaptation: Gruyere melts similarly with deeper flavor but a higher price.
Russian dressing
Tangy spread
Purpose: Its creamy, slightly sweet tang ties the salty beef and sour kraut together.
Handling: Spread it on the inner faces of the rye rather than mixing it into the kraut.
Adaptation: Thousand Island is close but sweeter and studded with relish.
Jewish rye bread
Structure
Purpose: Its caraway-scented, firm crumb stands up to pressing and grilling without falling apart.
Handling: Butter the exteriors evenly so it grills to a dark, crisp crust.
Adaptation: Pumpernickel works for a darker, earthier loaf with a softer crumb.
Technique notes
- Grill over medium-low, not high, so the thick stack heats through and the Swiss fully melts before the rye scorches.
- Press gently with a spatula or a weighted second pan to fuse the layers into a sandwich that cuts cleanly.
- Build with the dressing on the bread and the kraut walled off by cheese so no single layer soaks the rye.
Ingredient swaps
- Gluten-free direction
- Use a firm gluten-free rye-style loaf and grill slower, since those breads brown faster and crack when pressed.
- Lower-sodium direction
- Rinse the corned beef slices and the kraut to wash off surface salt and use less dressing.
- Dairy-free direction
- Use a plant-based Swiss-style slice and vegan butter; the melt will be softer and less binding.
Serve alongside
- Kosher dill pickle
- Potato salad
- Kettle chips
- Matzo ball soup
- Cream soda
- Dr Pepper
- Dark amber ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store unassembled components refrigerated for up to 4 days; a grilled Reuben keeps poorly because the kraut keeps weeping.
- Reheat a leftover Reuben in a dry skillet over medium-low to recrisp the rye rather than microwaving it soft.
- Freezing is not recommended; the sauerkraut and dressing turn watery on thaw.
Equipment
- Large skillet or panini press
- Fine-mesh strainer
- Wide spatula or grill press
- Serrated knife
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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